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Tuesday, March 17, 2015

You Won't Toss These Cookies

Janet Groene's
Kettle Cookies
    Many recipes are floating around for nutrition-packed cookies that can be eaten as a meal at the wheel, on the trail or otherwise on the fly. This one is mixed in a very different way, leaving you with one cookpot to wash–plus the cookie sheets. To cut down even more on dishwashing use parchment, nonstick foil or disposable cookie sheets.

1 cup whole wheat flour
2 cups  minute oats (not instant, not steel cut)
½ cup all-purpose flour
1 ½ cups white or brown sugar or equivalent
1 teaspoon apple pie spice or pumpkin pie spice

2 sticks butter
1/3 cup honey, cane syrup or sorghum syrup
1/3 cup very hot water
1 teaspoon baking soda

2 cups shredded coconut
1 cup coarsely chopped nuts
½ cup raisins
½ cup sunflower “nuts”

1.  Set the oven to 350 degrees and prepare baking sheet(s). Dump flour, oats, sugar and spice into a clean bag and jostle to mix. Set aside.
2. Melt butter and honey together in a large pan. Stir baking soda and hot water together and stir into the butter mixture. It will foam up.
3. Add the flour mixture to the pot, mix thoroughly, then fold in remaining ingredients to form a very thick dough.
4. Using a self-releasing ice cream scoop or wet hands, form patties using about 1/4 cup dough for each. Bake 15 to 17 minutes or until cookies are toasty brown around the edges. Let cool on the baking pans. Then wrap each individually for the road. Makes about 30 large cookies. Try them for breakfast.

See more of Janet Groene's RV-ready recipes at

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